PARMESAN & THYME CRACKERS
Adapted via Ina Garten
Serves: 6 to 8 (makes 25 to 30 small crackers)
♦ 1/4 pound (1 stick) unsalted butter
♦ 1 cup grated Parmesan
♦ 1 1/4 cups all-purpose flour
♦ 1/4 tsp kosher salt
♦ 1 tsp chopped fresh thyme leaves (or 1/2 tsp dried)
♦ 1/2 tsp freshly ground black pepper
Place the butter in the bowl of an electric mixer fitted with a paddle attachment and mix until creamy, about 1 minute. Add the Parmesan, flour, salt, thyme and pepper and combine until the mixture resembles coarse crumbs (you may need to add a teaspoon of water if it is too dry).
Dump the dough on a lightly floured board and roll into a 13-inch long log (basically mold the dough into the shape, pinching together the crumbled edges, then gently rolling it into a log shape). Wrap the log in plastic wrap and place in the refrigerator for at least an hour to harden.
Meanwhile, preheat the oven to 350 degrees F. Remove the log from the refrigerator and unwrap – cut into 3/8-inch thick slices. Place the slices on a sheet pan lined with parchment paper, and bake for 22 minutes (or until a light golden brown). Allow to cool completely, and serve at room temperature.
To read more about these crackers and my musical pairing, click HERE.